Quinoa with Corn and Scallions

What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in 15 minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to most often.

Serves: 6

• 1 1/4 cups quinoa, rinsed in a fine sieve
• 1 natural, salt-free vegetable bouillon cube
• 2 cups frozen corn kernels, thawed
• 3 to 4 scallions, sliced
• 1 teaspoon ground cumin
• 1/4 cup minced fresh herb of your choice
  (cilantro, parsley, or dill, or a combination), or more, to taste
• 2 tablespoons flaxseed or extra virgin olive oil
• Salt and freshly ground pepper to taste

Combine the quinoa and natural, salt-free bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently for 10 minutes.

Stir in the corn, scallions, and cumin, and continue to cook until the water is absorbed and the quinoa is puffy, about 5 minutes longer.

Remove from the heat and stir in the fresh herb and oil. Season with salt and pepper, then serve.

• See more of VegKitchen’s quinoa recipes.